Cereal Chem 67:85-91 | VIEW
Microflora of the Sourdoughs of Wheat Flour Bread. X. Interactions Between Yeasts and Lactic Acid Bacteria in Wheat Doughs and Their Effects on Bread Quality.
M. A. Martinez-Anaya, B. Pitarch, P. Bayarri, and C. Benedito de Barber. Copyright 1990 by the American Association of Cereal Chemists, Inc.
The action of five yeasts (Saccharomyces cerevisia, S. Fructuum, Candida biodinii, C. Guilliermondii, and Hansenula subpelliculosa) and six lactic acid bacteria (Lactobacillus plantarum, L. plantarum ssp. arabinosus, L. brevis, Streptococcus faecium, and Leuconostoc mesenteroides) were studied in wheat dough, individually and in combinations varying in type, number, and proportions of microorganisms. Fermentative and rheological properties of the doughs and baking quality of the resulting bread were evaluated. Except for S. cerevisiae, an increase in yeast or lactic acid bacteria level did not improve the performance of the microorganisms used. All combinations containing S. cerevisiae gave bread of high quality. Mixtures of S. cerevisiae and other yeats improved baking performance when lactic acid bacteria were included. C. biodinii or S. fructuum mixed with S. cerevisiae gave better results than H. subpelliculosa or C. guilliermondii L. plantarum followed by L. brevis and Streptococcus faecium resulted in better bread quality than the other lactic acid bacteria used.